MOJO MARINADE

MOJO MARINADE

I fell in love with Chef, Jon Favreau’s indy movie from 2014. The soundtrack is completely kick ass, and the visuals are food porn. It’s just one of those feel good movies that grabs you in the feels and doesn’t let go. So I bought the soundtrack, and there’s recipes for some of the signature dishes in the show inside the jacket. So we decided to have burrito bowls one night not long after I’d gotten into the movie, and was just hanging for some Cuban food, so of course I volunteered to prep the meat. This is the mojo I came up inspired by the recipe in the CD jacket. That’s lamb back strap in the mojo, and it was delicious!

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Roman Cuisine

Roman Cuisine

Introduction

This set of notes was originally written for a talk I gave at Bunch of Classes in 2005, which was a collegia day for the Sydney chapter of the SCA. For the class I discussed the material here, as well as brought redacted versions of the sample recipes at the back for people to try. The redacted recipes I chose were all dip type recipes, which made it easy for people to try a little bit of each on a wafer or cracker. For the wafers, I used a thin bread type cracker since it resembled lagnum. Continue reading “Roman Cuisine”

Recipe from Cucina del Ricardo – Pasta Bolognese

Recipe from Cucina del Ricardo – Pasta Bolognese

Background

Ok so I’m going to start with a cliche! This is an old recipe taught to me by my mother. Mum learnt this one from an Italian family she boarded with while studying in Brisbane, way before I was born. The basics are the same as she was taught, except she’s taken to adding Old Tawny Port as well. This makes for an incredibly rich and robust Bolognese sauce. I’m not a big fan of Port, so I prefer to use a good red wine, which I feel gives a slightly more balanced Bolognese sauce. Both are good, but I just find Port a bit overpowering and it doesn’t seem to give the same complex subtle flavours you get with a good red! Continue reading “Recipe from Cucina del Ricardo – Pasta Bolognese”